Prep 15 mins
Cook 15 mins
Arriving home late (again) I needed something that was quick, simple yet full of satisfying flavors. This recipe modified from another site did the trick. When I made this I added two medium zucchini, halved and sliced, and cooked them just after the chicken and before the sauce. Made this a complete meal.
- 4 boneless skinless chicken breasts, trimmed (1-1 1/4 pounds total)
- salt & freshly ground black pepper
- 14.79 ml extra virgin olive oil, divided
- 59.14 ml minced scallion, whites only
- 3 garlic cloves, minced
- 14.79 ml minced fresh ginger
- 177.44 ml reduced-sodium chicken broth
- 78.07 ml cider vinegar
- 29.58 ml hoisin sauce
- 4.92 ml sugar (I tend to like sweet and sour combinations a bit on the tart side, add more sugar or sugar substitut) or 4.92 ml sugar substitute (I tend to like sweet and sour combinations a bit on the tart side, add more sugar or sugar substitut)
- 118.29 ml sliced scallion top, green only
- 2.46 ml cornstarch
- reduced sodium soy sauce
- Cut the chicken into small bite sized strips and season with salt and pepper to taste. Heat 1 1/2 teaspoons oil in a large heavy skillet over medium-high heat. Add the chicken and stir until the chicken is cooked through, about 3 minutes. . Transfer the chicken to a plate and cover to keep warm.
- Reduce heat to medium and add the remaining 1 1/2 teaspoons oil to the pan. Add scallion whites, garlic and ginger. Cook, stirring for 1 minute. Add broth, vinegar, hoisin sauce, cornstarch and sugar. Bring to a simmer. Cook until slightly thickened, about 3 minutes.
- Return the chicken and any accumulated juices to the pan; reduce heat to low. Simmer until the chicken is cooked through, about 2 minutes. Season sauce with soy sauce to taste. Garnish with scallion greens.
Very good and easy-to-make! I made as directed and served this with frozen Asian vegetables. Very good and filling too! I made this for Zaar Tag. Thanks for sharing!